Sugar Cookie Mix 1 cup butter softened 1/2 cup shortening 6 cups all-purpose flour 1 Tablespoon baking powder 1 Tablespoon salt To Make Colored Sugar: 1/4 cup sugar 2 drops food coloring -- any shade In a small mixing bowl combine butter and shortening. In a large bowl combine remaining cookie ingredients. Using a pastry blender, two knives or a food processor cut shortening mixture into flour mixture til like fine meal. Store in air tight container in fridge til gift giving with recipe as follows: Sugar cookies, combine 2 cups of mix with 2/3 cups sugar, 1 teaspoon of vanilla, 2 Tablespoons of milk and 1 egg.Roll on floured surface with floured pin to 1/8" thickness. Cut shapes and bake at 400 degrees on a lightly greased cookie sheet for 5-8 minutes, or until lightly browned on edges. Sprinkle with colored sugar before baking if desired or frost and decorate when cooled. 3 1/2 dozen ccokies. To make colored sugars, in a jar combine sugar with 2-3 drops of color. Cover tightly and shake till blended. I put mix in a plain nonziplock gallon size baggie. Tie with ribbon or raffia. Add a wooden spoon, and cookie cutters in basket, lined with a linen napkin. I buy tiny jars and fill with different colored sugars, and throw in cookie cutters for whatever season. (Christmas, valentines day, halloween, etc. Nice teacher basket too, with an apple cookie cutter.) Candy Cane Cookies 1 cup butter or margarine
1 cup powdered sugar
1 egg
2 teaspoons vanilla
2-1/2 cups flour
1 teaspoon salt
1/2 cup finely crushed candy cane mixed with 1/2 cup sugar
1/2 teaspoon red food coloring
Mix all ingredients. Split dough into equal portions.
Color one portion of the dough red.
Refrigerate the doughlong enough to be able to easily work with it.
Break off one piece (approx. one teaspoon of each color) and roll by hand
into four to five inch tubes.
Twist the two pieces together and bend forming a candy cane.
Sprinkle the top with the candy cane/sugar mixture.
Be careful when removing from the cookie sheet, they will break easily.
Bake at 350 degrees for 6-9 minutes.
Christmas Wreath cookies 1/2 cup butter
3 cups miniature marshmallows
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 tsp. green food color
4 cups corn flakes Melt butter, add marshmallows. When mixture is smooth, add extracts,
coloring and cereal.
Make into wreath shapes, decorate with red cinnamon candies and
silver balls.
Poinsettia Cookies 1 cup (2 sticks) butter or margarine, softened
1 cup confectioners' sugar
1 egg, beaten
1 1/2 teaspoons almondextract
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
Red decorating sugar, for garnish . Cream butter in a large bowl with an electric mixer. Add
confectioners' sugar; beat well. Beat in the egg and extracts. Blend
in the flour and salt. Form the dough into two disks and wrap them in
plastic. Chill the dough well.
2. Remove one disk from the refrigerator. Roll dough out on a lightly
floured surface to 1/8-inch thickness. Cut into 1 1/2-inch squares,
then cut from each corner of the square almost to the center. Turn
over every other cut point to the center and press gently, forming a
pinwheel (or poinsettia). Sprinkle the center of each with red sugar.
Repeat with the second disk of dough.
3. Preheat oven to 350°F. Place the cookies on greased baking sheets
and bake until very lightly golden, about 8 to 10 minutes.
Makes about 5 dozen cookies.
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